Red Rice Thai Wrap

Red Rice Thai Wrap #MeatlessMonday - food doesn't have to be just delicious, it can be fun too! Love this easy meal full of flavor too!

Course Sandwich

Cuisine Asian

Prep Time 15

Cook Time 20

Total Time 35

Servings wraps

Calories 538kcal

4 Tortillas
1 cup uncooked rice
¼ canned beet juice reserve beets for another use
2 tablespoons Plum Sauce per wrap store bought
4 cups spinach or mixed salad greens
Sweet Pickle Spears
1 cup edamame
1 cup peanuts
Sriracha Sauce optional
t **optional shortcut** if you don't want to make your own sweet pickles substitute with pickled beets julienned then you can also use the juice to color/flavor the rice.

Make the rice according to package directions. When the rice is done, add ½ teaspoon salt and ½ cup beet juice. Stir well to combine.
Then simply layer the ingredients onto a soft tortilla shell, beginning with the plum sauce. Then add a cup of spinach. Generously spread on the rice, about ¾ of a cup. Add 5-6 Sweet Pickle Spears, ¼ edamame and ¼ cup salted peanuts per wrap. If desired top with Sriracha Sauce.
Roll up the wraps - begin by folding the edges over and then roll them up tightly like a burrito.
Can be served warm or cold - perfect for lunch or a picnic!